Portion count: 30
Ingredients
- 1.75kg canned tomatoes (whole contents)
- 1.5kg skinless chicken breast
- 1kg white basmati rice
- 400g courgettes
- 400g red capsicum peppers
- 250g chicken stock, home-prepared
- 250g onions
- 250g soya plain yoghurt
- 150g sweet potato
- 80g plain white wheat flour (or gluten-free flour can be used)
- 75g tomato puree
- 50g coconut milk - non-dairy
- 40g fresh coriander
- 20g soya margarine
- 20g garlic
- 10g garam masala
- 10g ground turmeric
- 10g cumin seeds
- 10g ground ginger
- 10g fresh lemon juice
Method
- Pre-prepare fresh chicken stock or use 10g of stock cubes and 250ml of water.
- Place the sweet potato into a pre-heated oven at 180 deg C and bake until soft.
- Cook the courgette in a pan of boiling water for about three minutes until al dente, drain and put to one side.
- Cut the chicken into small pieces, dice the onion and slice the peppers.
- Finely chop the ginger.
- Heat a pan, melt the soya spread, add the chicken, onion, peppers, ginger and tomato puree to the pan. Cook for about five minutes, until the chicken just starts to take on some colour.
- Add all the spices and continue to cook for a further five minutes over a medium heat.
- Add the flour to the pan and stir, coating the meat and vegetables. Pour in the stock and tomatoes, bring to a simmer and cook for a further 30 minutes on a medium heat.
- While the buttered chicken is cooking, remove the skin from the sweet potato and roughly chop then add it to the pan. Gently combine with the other ingredients.
- Roughly chop the coriander and together with the coconut milk and lemon juice, add to the pan off the heat. Once this is done, return to the heat for five minutes.
- Remove the pan from the heat again and stir in the natural soya yoghurt and the courgettes. Leave to sit while you prepare the rice. Allow 25-30g of dried rice per child and cook per instruction on pack.
- Do not return to the hot temperature after this or the yoghurt will split, making the sauce grainy.